RECIPE: Still Have T-giving Leftovers? Try This Turkey and Rice Soup From Nutritionist Christine Avanti

Are you sick of eating turkey sandwiches made from your Thanksgiving leftovers? It's time for a change! Celebrity nutritionist Christine Avanti shares her turkey and rice soup recipe that's not only perfect for getting rid of that leftover turkey, but perfect for detoxing from any food hangover! And the best part? Each serving is only 150 calories!

Christine Avanti's Detox Turkey and Rice Soup

Makes 8 and a half cup servings

Ingredients:

32 oz chicken stock or broth

4 cups water

1 onion, diced

10 oz cremini mushrooms, sliced

3 stalks celery, diced

1 cup carrots, diced

5 cloves garlic, minced

1 bay leaf

1 teaspoon thyme, chopped

2 teaspoons sea salt

2 teaspoons chipotles in adobo

½ teaspoon Red pepper flakes

½ teaspoon cayenne pepper

1 lb roasted turkey, or rotisserie chicken

1 cup brown rice, cooked

½ cup parsley, chopped

Lemon wedges for garnish

*If you are using raw meat, cube the meat and marinate for at least one hour with minced garlic, sea salt, pepper, cayenne pepper, extra virgin olive oil and dry thyme. Sauté in 1 teaspoon of olive oil and set aside until the last five minutes of cooking the soup.

Instructions:

Combine first 13 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer for about 20 minutes. Add turkey and rice and simmer for 5 more minutes. Stir in fresh parsley. Season soup with sea salt and fresh cracked pepper. Ladle soup into bowls. Sprinkle with fresh lemon juice and serve.